CN105494839A - Rhopilema esculentum polypeptide composite tablet candy and preparation method thereof - Google Patents
Rhopilema esculentum polypeptide composite tablet candy and preparation method thereof Download PDFInfo
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- CN105494839A CN105494839A CN201510986531.7A CN201510986531A CN105494839A CN 105494839 A CN105494839 A CN 105494839A CN 201510986531 A CN201510986531 A CN 201510986531A CN 105494839 A CN105494839 A CN 105494839A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 65
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 63
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 63
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 241000657665 Rhopilema esculentum Species 0.000 title abstract description 9
- 239000002131 composite material Substances 0.000 title abstract 3
- 150000001875 compounds Chemical class 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 24
- 239000004365 Protease Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000845 maltitol Substances 0.000 claims abstract description 20
- 235000010449 maltitol Nutrition 0.000 claims abstract description 20
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 20
- 229940035436 maltitol Drugs 0.000 claims abstract description 20
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000811 xylitol Substances 0.000 claims abstract description 20
- 235000010447 xylitol Nutrition 0.000 claims abstract description 20
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 20
- 229960002675 xylitol Drugs 0.000 claims abstract description 20
- 239000006228 supernatant Substances 0.000 claims abstract description 16
- 229940037003 alum Drugs 0.000 claims abstract description 9
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 4
- 241000242583 Scyphozoa Species 0.000 claims description 97
- 239000000463 material Substances 0.000 claims description 28
- 235000019419 proteases Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 17
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims description 12
- 238000010612 desalination reaction Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 230000008595 infiltration Effects 0.000 claims description 12
- 238000001764 infiltration Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000057297 Pepsin A Human genes 0.000 claims description 7
- 108090000284 Pepsin A Proteins 0.000 claims description 7
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 229940111202 pepsin Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 abstract description 11
- 238000005119 centrifugation Methods 0.000 abstract description 6
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 235000019359 magnesium stearate Nutrition 0.000 abstract 1
- 229940057948 magnesium stearate Drugs 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 235000010356 sorbitol Nutrition 0.000 abstract 1
- 229960002920 sorbitol Drugs 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 description 20
- 238000005516 engineering process Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 238000000926 separation method Methods 0.000 description 5
- 238000011033 desalting Methods 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 208000007271 Substance Withdrawal Syndrome Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000008496 endemic goiter Diseases 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Confectionery (AREA)
Abstract
The invention discloses Rhopilema esculentum polypeptide composite tablet candy and a preparation method thereof. Rhopilema esculentum processed with alum three times is soaked, desalted, cleaned and ground into Rhopilema esculentum pulp, compound protease is used for enzymolysis and centrifugation of the Rhopilema esculentum pulp, a liquid supernatant obtained through enzymolysis is taken, concentrated, subjected to ultrafiltration and ground, and Rhopilema esculentum polypeptide powder is prepared; the Rhopilema esculentum polypeptide powder, xylitol, sorbitol, maltitol and magnesium stearate are mixed and ground, water is added, and the mixture is mixed, wetted, pressed into tablets, sterilized and packaged. The preparation method adopts a reasonable process and is simple in preparation and reliable to operate. The Rhopilema esculentum polypeptide composite tablet candy prepared with the method tastes unique and good, is convenient to take and has the efficacy of reducing the blood pressure.
Description
Technical field
The present invention relates to the preparation of peptide, especially a kind of jellyfish polypeptide compound pressed candy and preparation method thereof.
Background technology
Jellyfish (Rhopilemaesculentum), is commonly called as jellyfish, Scyphozoa, is to live in marine a kind of coelenteron mollusk, is the main large-scale economic jellyfish that China's traditional fishery is produced.Traditional Chinese medical science medical science is thought: jellyfish has effect of clearing heat and detoxicating, resolving phlegm and softening hard masses, step-down detumescence.Now there are some researches show: jellyfish has preventive and therapeutic effect to hypertension, chronic bronchitis, asthma, gastric ulcer and simple goiter.Wherein, containing the polypeptide suppressing ACE activity in jellyfish zymolyte, there is certain blood pressure reduction effect.
At present, the main treatment means of vascular hypertension are that long-term taking depressor is treated, and if things go on like this form the dependence to medicine, once the recurrence at once of the drug withdrawal state of an illness, and threat to life.But depressor has certain side effect, the health of long-term taking to human body is unfavorable, especially directly causes irreversible infringement to liver and kidney.
Pressed candy, also known as pulverized sugar or piece candy, is also often referred to as carbonated drink sugar, and this candy is various with local flavor, is easy to carry and is subject to liking of consumers in general.Along with improving constantly of quality of life, popular the attention rate of healthy diet constantly to be promoted, to the requirement of pressed candy also towards the future development of functionalization.
At present, also do not send out and jellyfish polypeptide and candy raw material are carried out compound prepare the report with functional pressed candy.
Summary of the invention
The object of this invention is to provide a kind of jellyfish polypeptide compound pressed candy and preparation method thereof, its preparation method rational technology, preparation is simple, operation is reliable; The jellyfish polypeptide compound pressed candy unique flavor adopting the method to prepare, mouthfeel are good, and have blood pressure reduction effect.
The technical solution adopted for the present invention to solve the technical problems is: a kind of jellyfish polypeptide compound pressed candy, it is characterized in that: it is suppressed by the raw material of following weight percents to form: jellyfish polypeptide powder 5 ~ 15%, xylitol 15 ~ 25%, D-sorbite 20 ~ 40%, maltitol 35 ~ 45%, dolomol 0.5 ~ 2%, wherein, each raw material weight percentage sum is 100%.
Best-of-breed technology scheme of the present invention is: a kind of jellyfish polypeptide compound pressed candy, is characterized in that: it is suppressed by the raw material of following weight percents to form: jellyfish polypeptide powder 9%, xylitol 20%, D-sorbite 30%, maltitol 40%, dolomol 1%.
A preparation method for jellyfish polypeptide compound pressed candy, is characterized in that: it is that three alum jellyfishes are carried out immersion desalination, grinds into jellyfish slurry after cleaning; In this jellyfish slurry, add compound protease carry out enzymolysis, centrifugal after the enzyme that goes out, get enzymolysis supernatant; After enzymolysis supernatant concentration, carry out ultrafiltration with molecular weight 5000Da for cutoff value, get filtered solution freeze drying, pulverize, obtained jellyfish polypeptide powder; Take obtained jellyfish polypeptide powder and maltitol, xylitol, D-sorbite be the raw material preparing pressed candy, it is mixed in proportion, pulverizes, sieve, obtain premixed material; Premixed material is sent in mixer, adds water and carry out mixing infiltration; Material after infiltrating is sent in tablet press machine, is less than in the environment of 40% in room temperature, relative humidity and is pressed, obtain tablet; Irradiate 30min under gained tablet is placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
Described compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is soak jellyfish quality after desalination 1 ~ 3%, and its hydrolysis temperature is 45 ~ 50 DEG C, and enzymolysis time is 1.5 ~ 2.5h.
The described raw material preparing pressed candy and percentage by weight thereof are respectively: jellyfish polypeptide powder 5 ~ 15%, xylitol 15 ~ 25%, D-sorbite 20 ~ 40%, maltitol 35 ~ 45%, dolomol 0.5 ~ 2 part of %, wherein, each raw material weight percentage sum is 100%.
The described order number sieved is 80 ~ 100 orders.
The described amount added water is 2 ~ 5% of premixed weight of material.
The present invention be three alum jellyfishes are soaked desalinations, clean after grind into jellyfish slurry, utilize compound protease to carry out enzymolysis to jellyfish slurry, centrifugal, get enzymolysis supernatant and concentrate, ultrafiltration, pulverize, obtained jellyfish polypeptide powder; By jellyfish polypeptide powder and xylitol, D-sorbite, maltitol, dolomol co-grinding, then add water carry out mixing infiltrate, compressing tablet, sterilization, packaging forms.Wherein, the protein digestion in jellyfish can be become micromolecular peptide class or free amino acid to jellyfish slurry enzymolysis by compound protease, and it promotes absorption and the utilization of nutriment; Jellyfish polypeptide powder and sugar alcohol are shattered to sieve and can improve the uniformity of tablet; Sugar alcohol is applied in pressed candy, the local flavor of pressed candy can not only be kept, be also applicable to multiple crowd and take; Add that the tablet of appropriate moisture to pressed candy is shaping to play an important role; Irradiate packaging after 30 minutes under tablet being placed on uviol lamp and can improve the shelf-life of finished product.Preparation method of the present invention, its rational technology, preparation is simple, operation is reliable.Adopt jellyfish polypeptide compound pressed candy unique flavor prepared by the method, mouthfeel is good, taking convenience, and has blood pressure reduction effect.
Detailed description of the invention
tie the present invention below in conjunction with embodiment to be described further.
A preparation method for jellyfish polypeptide compound pressed candy, is characterized in that: it is through following concrete technology step:
(1) choosing three alum jellyfishes is raw material, and be soaked in water desalination, grinds into jellyfish slurry after cleaning up;
(2) jellyfish obtained in step (1) slurry is added compound protease and carry out enzymolysis, wherein, described compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 1 ~ 3% of jellyfish quality after immersion desalination, its hydrolysis temperature is 45 ~ 50 DEG C, and enzymolysis time is 1.5 ~ 2.5h; Be heated to 90-100 DEG C after enzymolysis, keep 15-20min, carry out going out enzyme, obtain enzymolysis liquid;
(3) send in centrifuge by the enzymolysis liquid obtained in step (2), control rotating speed 4000-5000r/min, centrifugation time 15-30min, obtains enzymolysis supernatant;
(4) after the enzymolysis supernatant obtained in step (3) being carried out reduced pressure concentration, with molecular weight 5000Da for cutoff value carries out ultra-filtration and separation, filtered solution is collected;
(5) the filtered solution freeze drying will obtained in step (4), pulverizes, obtained jellyfish polypeptide powder;
(6) obtained jellyfish polypeptide powder is taken in step (5) and maltitol, xylitol, D-sorbite are the raw material preparing pressed candy, be respectively by weight percentage: jellyfish polypeptide powder 5 ~ 15%, xylitol 15 ~ 25%, D-sorbite 20 ~ 40%, maltitol 35 ~ 45%, the ratio of dolomol 0.5 ~ 2% mixes, and pulverizes, cross 80 ~ 100 mesh sieves, obtain premixed material;
(7) the premixed material obtained in step (6) is sent in mixer, add water and carry out mixing infiltration; Wherein, amount of water is 2 ~ 5% of premixed weight of material;
(8) material after the infiltration that obtains in step (7) is sent in tablet press machine, be less than in the environment of 40% in room temperature, relative humidity and be pressed, obtain tablet;
(9) irradiate 30min under the tablet obtained in step (8) being placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
Preparation method of the present invention, its rational technology, preparation is simple, operation is reliable.Adopt jellyfish polypeptide compound pressed candy unique flavor prepared by the method, mouthfeel is good, taking convenience, and has blood pressure reduction effect.
embodiment 1
A preparation method for jellyfish polypeptide compound pressed candy, it is through following concrete technology step:
(1) choosing three alum jellyfishes is raw material, and the 4h that is soaked in water carries out desalting processing, grinds into jellyfish slurry after cleaning up;
(2) jellyfish obtained in step (1) slurry is added compound protease and carry out enzymolysis, wherein, compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 2% of jellyfish quality after immersion desalination, its hydrolysis temperature is 46 DEG C, and enzymolysis time is 2h; Be heated to 95 DEG C after enzymolysis, keep 18min, carry out going out enzyme, obtain enzymolysis liquid;
(3) send in centrifuge by the enzymolysis liquid obtained in step (2), control rotating speed 4500r/min, centrifugation time 20min, obtains enzymolysis supernatant;
(4) after the enzymolysis supernatant obtained in step (3) being carried out reduced pressure concentration, with molecular weight 5000Da for cutoff value carries out ultra-filtration and separation, filtered solution is collected;
(5) the filtered solution freeze drying will obtained in step (4), pulverizes, obtained jellyfish polypeptide powder;
(6) obtained jellyfish polypeptide powder is taken in step (5) and maltitol, xylitol, D-sorbite are the raw material preparing pressed candy, be respectively by weight percentage: jellyfish polypeptide powder 9%, xylitol 20%, D-sorbite 30%, maltitol 40%, the ratio of dolomol 1% mixes, and pulverizes, cross 100 mesh sieves, obtain premixed material;
(7) the premixed material obtained in step (6) is sent in mixer, add water and carry out mixing infiltration; Wherein, amount of water is 4% of premixed weight of material;
(8) material after the infiltration obtained in step (7) is sent in tablet press machine, be less than in the environment of 40% in room temperature, relative humidity, be pressed by every sheet 0.5g, obtain tablet;
(9) irradiate 30min under the tablet obtained in step (8) being placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
embodiment 2
A preparation method for jellyfish polypeptide compound pressed candy, it is through following concrete technology step:
(1) choosing three alum jellyfishes is raw material, and the 8h that is soaked in water carries out desalting processing, grinds into jellyfish slurry after cleaning up;
(2) jellyfish obtained in step (1) slurry is added compound protease and carry out enzymolysis, wherein, compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 3% of jellyfish quality after immersion desalination, its hydrolysis temperature is 45 DEG C, and enzymolysis time is 1.5h; Be heated to 100 DEG C after enzymolysis, keep 15min, carry out going out enzyme, obtain enzymolysis liquid;
(3) send in centrifuge by the enzymolysis liquid obtained in step (2), control rotating speed 5000r/min, centrifugation time 15min, obtains enzymolysis supernatant;
(4) after the enzymolysis supernatant obtained in step (3) being carried out reduced pressure concentration, with molecular weight 5000Da for cutoff value carries out ultra-filtration and separation, filtered solution is collected;
(5) the filtered solution freeze drying will obtained in step (4), pulverizes, obtained jellyfish polypeptide powder;
(6) obtained jellyfish polypeptide powder is taken in step (5) and maltitol, xylitol, D-sorbite are the raw material preparing pressed candy, be respectively by weight percentage: jellyfish polypeptide powder 5%, xylitol 25%, D-sorbite 33%, maltitol 35%, the ratio of dolomol 2% mixes, and pulverizes, cross 90 mesh sieves, obtain premixed material;
(7) the premixed material obtained in step (6) is sent in mixer, add water and carry out mixing infiltration; Wherein, amount of water is 5% of premixed weight of material;
(8) material after the infiltration obtained in step (7) is sent in tablet press machine, be less than in the environment of 35% in room temperature, relative humidity, be pressed by every sheet 10g, obtain tablet;
(9) irradiate 30min under the tablet obtained in step (8) being placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
embodiment 3
A preparation method for jellyfish polypeptide compound pressed candy, it is through following concrete technology step:
(1) choosing three alum jellyfishes is raw material, and the 10h that is soaked in water carries out desalting processing, grinds into jellyfish slurry after cleaning up;
(2) jellyfish obtained in step (1) slurry is added compound protease and carry out enzymolysis, wherein, compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 1% of jellyfish quality after immersion desalination, its hydrolysis temperature is 50 DEG C, and enzymolysis time is 2.5h; Be heated to 90 DEG C after enzymolysis, keep 20min, carry out going out enzyme, obtain enzymolysis liquid;
(3) send in centrifuge by the enzymolysis liquid obtained in step (2), control rotating speed 4000r/min, centrifugation time 30min, obtains enzymolysis supernatant;
(4) after the enzymolysis supernatant obtained in step (3) being carried out reduced pressure concentration, with molecular weight 5000Da for cutoff value carries out ultra-filtration and separation, filtered solution is collected;
(5) the filtered solution freeze drying will obtained in step (4), pulverizes, obtained jellyfish polypeptide powder;
(6) obtained jellyfish polypeptide powder is taken in step (5) and maltitol, xylitol, D-sorbite are the raw material preparing pressed candy, be respectively by weight percentage: jellyfish polypeptide powder 15%, xylitol 19.5%, D-sorbite 20%, maltitol 45%, the ratio of dolomol 0.5% mixes, and pulverizes, cross 80 mesh sieves, obtain premixed material;
(7) the premixed material obtained in step (6) is sent in mixer, add water and carry out mixing infiltration; Wherein, amount of water is 2% of premixed weight of material;
(8) material after the infiltration obtained in step (7) is sent in tablet press machine, be less than in the environment of 40% in room temperature, relative humidity, be pressed by every sheet 8g, obtain tablet;
(9) irradiate 30min under the tablet obtained in step (8) being placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
embodiment 4
A preparation method for jellyfish polypeptide compound pressed candy, it is through following concrete technology step:
(1) choosing three alum jellyfishes is raw material, and be soaked in water desalination, grinds into jellyfish slurry after cleaning up;
(2) jellyfish obtained in step (1) slurry is added compound protease and carry out enzymolysis, wherein, compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 2.5% of jellyfish quality after immersion desalination, its hydrolysis temperature is 50 DEG C, and enzymolysis time is 2.5h; Be heated to 100 DEG C after enzymolysis, keep 20min, carry out going out enzyme, obtain enzymolysis liquid;
(3) send in centrifuge by the enzymolysis liquid obtained in step (2), control rotating speed 5000r/min, centrifugation time 30min, obtains enzymolysis supernatant;
(4) after the enzymolysis supernatant obtained in step (3) being carried out reduced pressure concentration, with molecular weight 5000Da for cutoff value carries out ultra-filtration and separation, filtered solution is collected;
(5) the filtered solution freeze drying will obtained in step (4), pulverizes, obtained jellyfish polypeptide powder;
(6) obtained jellyfish polypeptide powder is taken in step (5) and maltitol, xylitol, D-sorbite are the raw material preparing pressed candy, be respectively by weight percentage: jellyfish polypeptide powder 8.5%, xylitol 15%, D-sorbite 40%, maltitol 35%, the ratio of dolomol 1.5% mixes, and pulverizes, cross 100 mesh sieves, obtain premixed material;
(7) the premixed material obtained in step (6) is sent in mixer, add water and carry out mixing infiltration; Wherein, amount of water is 4% of premixed weight of material;
(8) material after the infiltration obtained in step (7) is sent in tablet press machine, be less than in the environment of 35% in room temperature, relative humidity, be pressed by every sheet 12g, obtain tablet;
(9) irradiate 30min under the tablet obtained in step (8) being placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
Claims (7)
1. a jellyfish polypeptide compound pressed candy, it is characterized in that: it is suppressed by the raw material of following weight percents to form: jellyfish polypeptide powder 5 ~ 15%, xylitol 15 ~ 25%, D-sorbite 20 ~ 40%, maltitol 35 ~ 45%, dolomol 0.5 ~ 2%, wherein, each raw material weight percentage sum is 100%.
2. a kind of jellyfish polypeptide compound pressed candy according to claim 1, is characterized in that: the percentage by weight of described raw material is respectively: jellyfish polypeptide powder 9%, xylitol 20%, D-sorbite 30%, maltitol 40%, dolomol 1%.
3. the preparation method of a kind of jellyfish polypeptide compound pressed candy according to claim 1, is characterized in that: it is that three alum jellyfishes are carried out immersion desalination, grinds into jellyfish slurry after cleaning; In this jellyfish slurry, add compound protease carry out enzymolysis, centrifugal after the enzyme that goes out, get enzymolysis supernatant; After enzymolysis supernatant concentration, carry out ultrafiltration with molecular weight 5000Da for cutoff value, get filtered solution freeze drying, pulverize, obtained jellyfish polypeptide powder; Take obtained jellyfish polypeptide powder and maltitol, xylitol, D-sorbite be the raw material preparing pressed candy, it is mixed in proportion, pulverizes, sieve, obtain premixed material; Premixed material is sent in mixer, adds water and carry out mixing infiltration; Material after infiltrating is sent in tablet press machine, is less than in the environment of 40% in room temperature, relative humidity and is pressed, obtain tablet; Irradiate 30min under gained tablet is placed on uviol lamp, packaging, obtains jellyfish polypeptide compound pressed candy finished product.
4. the preparation method of a kind of jellyfish polypeptide compound pressed candy according to claim 3, it is characterized in that: described compound protease be by neutral proteinase, flavor protease and pepsin in mass ratio 1 ︰ 2 ︰ 4 be composited, its addition is 1 ~ 3% of jellyfish quality after immersion desalination, its hydrolysis temperature is 45 ~ 50 DEG C, and enzymolysis time is 1.5 ~ 2.5h.
5. the preparation method of a kind of jellyfish polypeptide compound pressed candy according to claim 3, it is characterized in that: the described raw material preparing pressed candy and percentage by weight thereof are respectively: jellyfish polypeptide powder 5 ~ 15%, xylitol 15 ~ 25%, D-sorbite 20 ~ 40%, maltitol 35 ~ 45%, dolomol 0.5 ~ 2 part of %, wherein, each raw material weight percentage sum is 100%.
6. the preparation method of a kind of jellyfish polypeptide compound pressed candy according to claim 3, is characterized in that: the described order number sieved is 80 ~ 100 orders.
7. the preparation method of a kind of jellyfish polypeptide compound pressed candy according to claim 3, is characterized in that: the described amount added water is 2 ~ 5% of premixed weight of material.
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| CN106376700A (en) * | 2016-08-31 | 2017-02-08 | 辽宁双增生物工程有限公司 | Preparation method of mussel-polygonatum odoratum compound pressed candy |
| CN108271901A (en) * | 2018-04-17 | 2018-07-13 | 广东宏鸣生物科技有限公司 | A kind of animal spleen Gly-His-Lys pressed candy |
| CN108432931A (en) * | 2018-04-17 | 2018-08-24 | 广东宏鸣生物科技有限公司 | A kind of Animal Liver Gly-His-Lys pressed candy |
| CN108576350A (en) * | 2018-04-17 | 2018-09-28 | 广东宏鸣生物科技有限公司 | A kind of Animal Bone melon seeds Gly-His-Lys pressed candy |
| CN109717483A (en) * | 2019-03-15 | 2019-05-07 | 宁波海洋研究院 | A kind of jellyfish peptide special medicine purposes formula food |
| CN109907152A (en) * | 2019-04-26 | 2019-06-21 | 大连民族大学 | It is a kind of gently to eat jellyfish amber candy and preparation method thereof |
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| CN106376700A (en) * | 2016-08-31 | 2017-02-08 | 辽宁双增生物工程有限公司 | Preparation method of mussel-polygonatum odoratum compound pressed candy |
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| CN108432931A (en) * | 2018-04-17 | 2018-08-24 | 广东宏鸣生物科技有限公司 | A kind of Animal Liver Gly-His-Lys pressed candy |
| CN108576350A (en) * | 2018-04-17 | 2018-09-28 | 广东宏鸣生物科技有限公司 | A kind of Animal Bone melon seeds Gly-His-Lys pressed candy |
| CN109717483A (en) * | 2019-03-15 | 2019-05-07 | 宁波海洋研究院 | A kind of jellyfish peptide special medicine purposes formula food |
| CN109907152A (en) * | 2019-04-26 | 2019-06-21 | 大连民族大学 | It is a kind of gently to eat jellyfish amber candy and preparation method thereof |
| CN111296613A (en) * | 2020-04-24 | 2020-06-19 | 武汉轻工大学 | Turtle shell active polypeptide tablet candy and preparation method thereof |
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